The Emilia-Romagna region of Northern Italy is the birthplace of some of the country’s deepest and oldest culinary traditions, iconic dishes that have now spread across the country and the globe, defining what we’ve come to think of as “Italian food.”  Award-winning chef Steve Samson of downtown pasta cathedral Rossoblu, gives us an up-close view of old world technique, crafting “Minestra del Sacco”—parmigiano reggiano dumplings in a beef and chicken broth—and offering a taste of classic flavors.

Featuring: Steve Samson (Rossoblu)